This vibrant One-Pot Pasta Primavera is a quick and easy dish that captures the best of seasonal vegetables in a creamy, Parmesan-kissed sauce. It’s a colorful, satisfying dinner ready in under 30 minutes—ideal for busy weeknights when you want something fresh, wholesome, and comforting without spending hours in the kitchen.
Why You’ll Love This Recipe
Pasta primavera is the perfect combination of convenience and flavor. With everything cooked in one pot, there’s minimal cleanup and maximum taste. The medley of vegetables—zucchini, carrots, bell pepper, tomatoes, peas, and spinach—adds texture, color, and nutrition, while the light cream and Parmesan sauce ties it all together beautifully. This dish is endlessly adaptable, family-friendly, and makes great leftovers.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 12 oz penne pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 cup carrots, julienned
- 1 red bell pepper, sliced
- 1 cup fresh spinach
- 3/4 cup green peas (frozen or fresh)
- 3 1/2 cups vegetable broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- Salt and black pepper, to taste
- Fresh basil or parsley, for garnish
Directions
- In a large deep skillet or Dutch oven, heat the olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
- Add the zucchini, carrots, bell pepper, and cherry tomatoes. Cook for 3–4 minutes until vegetables are just beginning to soften.
- Stir in the uncooked penne pasta and pour in the vegetable broth. Add a pinch of salt. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 10–12 minutes, stirring occasionally.
- When the pasta is al dente and most of the liquid has been absorbed, stir in the spinach and peas. Cook for an additional 2–3 minutes until the spinach is wilted and peas are warmed through.
- Add the heavy cream, Parmesan cheese, and lemon juice. Stir until everything is well combined and the sauce is creamy. Simmer for 1–2 minutes to bring the flavors together.
- Season with salt and black pepper to taste.
- Garnish with freshly chopped basil or parsley and serve warm.
Servings and timing
This recipe yields 4 servings.
Prep time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Calories per serving: 365 kcal
Variations
- Add Protein: Stir in cooked chicken, shrimp, or tofu for a heartier meal.
- Make It Vegan: Use plant-based cream and vegan Parmesan or nutritional yeast in place of dairy.
- Change the Pasta: Substitute with rotini, farfalle, or gluten-free pasta as needed.
- Add Heat: Sprinkle in crushed red pepper flakes for a touch of spice.
- Use Other Veggies: Try mushrooms, broccoli, snap peas, or corn depending on what’s in season.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat on the stovetop over medium heat or in the microwave, adding a splash of broth or cream to loosen the sauce.
Freezing is not recommended due to the creamy sauce and tender vegetables, which may alter in texture.
FAQs
Can I use frozen vegetables?
Yes, you can use frozen peas, spinach, or even a frozen vegetable medley—just adjust the cook time slightly to ensure they’re heated through.
Can I make this ahead of time?
It’s best served fresh, but you can prep the veggies in advance and store them in the fridge until ready to cook.
What type of pasta works best?
Short pasta shapes like penne, rotini, or fusilli work well as they hold the sauce and vegetables nicely.
Can I use milk instead of cream?
Yes, whole milk can be used, but the sauce will be slightly lighter in texture.
What’s the best substitute for Parmesan?
If avoiding dairy, use nutritional yeast or a vegan Parmesan alternative.
Is this dish gluten-free?
Not as written, but it can easily be made gluten-free by using certified gluten-free pasta.
Can I double the recipe?
Yes, just ensure your skillet or Dutch oven is large enough to handle the volume.
What does the lemon juice do?
It adds brightness and balances the richness of the cream and Parmesan.
Do I need to cook the pasta separately?
No, that’s the beauty of this recipe—it all cooks together in one pot for convenience and flavor.
Can I use chicken broth instead of vegetable broth?
Yes, if you’re not keeping it vegetarian, chicken broth can be used for added depth.
Conclusion
One-Pot Pasta Primavera is the ultimate easy, wholesome dinner that brings together fresh vegetables, tender pasta, and a light, creamy sauce in a single pan. Perfect for busy evenings or meatless Mondays, this dish is comforting, colorful, and packed with flavor. With minimal cleanup and maximum satisfaction, it’s a recipe you’ll want to keep on regular rotation.
PrintOne-Pot Pasta Primavera
This One-Pot Pasta Primavera is a vibrant, veggie-packed meal made with penne, seasonal vegetables, and a creamy Parmesan sauce. Ready in under 30 minutes, this easy weeknight dinner is the perfect comfort food for spring and summer, ideal for meatless Mondays and family-friendly meals.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner, Main Course
- Method: One-Pot, Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Ingredients
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12 oz penne pasta
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2 tablespoons olive oil
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3 cloves garlic, minced
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1 zucchini, sliced
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1 cup cherry tomatoes, halved
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1 cup carrots, julienned
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1 red bell pepper, sliced
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1 cup fresh spinach
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3/4 cup green peas (frozen or fresh)
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3 1/2 cups vegetable broth
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1/2 cup heavy cream
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1/2 cup grated Parmesan cheese
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1 tablespoon lemon juice
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Salt and black pepper, to taste
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Fresh basil or parsley, for garnish
Instructions
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In a large, deep skillet or Dutch oven, heat olive oil over medium heat. Sauté garlic for 30 seconds until fragrant.
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Add zucchini, carrots, bell pepper, and cherry tomatoes. Cook for 3–4 minutes until slightly softened.
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Stir in uncooked penne pasta, vegetable broth, and a pinch of salt. Bring to a boil, then reduce heat and simmer uncovered for 10–12 minutes, stirring occasionally.
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When the pasta is al dente and most liquid is absorbed, stir in spinach and peas. Cook for 2–3 minutes until wilted and peas are heated through.
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Add heavy cream, Parmesan cheese, and lemon juice. Stir well and let simmer for 1–2 minutes until the sauce is creamy.
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Season with salt and pepper to taste. Garnish with fresh basil or parsley and serve warm.
Notes
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Use any mix of seasonal vegetables like asparagus, mushrooms, or squash.
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Swap heavy cream with coconut cream or cashew cream for a dairy-free version.
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Add grilled chicken or shrimp for extra protein.